Is Sukiyaki — Beef Hot Pot safe for CKD patients?

This Japanese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 1480mg sodium, 580mg potassium, and 340mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Sukiyaki — Beef Hot Pot more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇯🇵 Japan · Japanese

Sukiyaki — Beef Hot Pot

Beef slices, tofu, mushrooms, and napa cabbage simmered tableside in sweet warishita sauce.

Prep time 40 min

Servings 4

Calories 520 kcal

CKD Avoid

Nutrition (per serving)

520

Calories

340mg

Phosphorus

340 / 800mg

1480mg

Sodium

1480 / 2000mg

580mg

Potassium

580 / 2000mg

CKD Tip

Warishita sauce + raw egg dip = double Na. Skip the egg, scoop with chopsticks.

Ingredients

400g thin-sliced beef
Tofu, shirataki noodles
Napa cabbage, enoki, shiitake
Warishita: soy, mirin, sugar, dashi
Raw egg for dipping

Beef Family Hot Pot Iconic Social Sukiyaki

Cooking Steps

1
Heat sauce in shallow pan.
2
Add ingredients gradually.
3
Diners dip into raw egg, eat hot.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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